6 Sweet potatoes: Choose firm sweet potatoes with smooth skin and minimal scratching or bruising.
¾ cup Milk: Opt for whole or 2% milk (or you can use your favorite alternative milk). Make sure the milk is at room temperature so it blends smoothly.
½ cup softened Butter: A stick of butter lends richness and flavor.
¾ cup maple syrup OR ½ cup brown sugar: Maple syrup adds extra sweetness. You can substitute brown sugar or honey, if you like.
Pinch of Ground cinnamon.

Bring a large pot of salted water to a boil. Add sweet potatoes, reduce the heat to medium-low, and simmer until tender, 20 to 30 minutes. Drain and transfer to a bowl.

Mash potatoes with a potato masher. Slowly mix in 1/2 cup warm milk at a time until desired consistency is reached. Stir in butter and maple syrup until well blended and butter is melted. Serve warm.

Tasty Treat: Preheat the oven to 350 degrees F. Place mashed potato mix in a casserole dish, sprinkle with marshmallows, and bake till marshmallows are puffed and golden brown. Potato mix can be premade, before baking, be sure to heat all the way through (approx. 20-30 minutes).

TIPS: How much turkey is enough? It is recommended you buy about 1.5 pounds of turkey per person. Add a little extra for leftovers!
If frozen, make sure you give yourself plenty of time to thaw your turkey. Aim for one day in the fridge for every 5 pounds of turkey. An extra day can’t hurt - just to make sure it's fully thawed.

Remove the turkey from its packaging and dry it off with some paper towels. Never wash your turkey. Any bacteria on the turkey will be killed in the hot oven while it bakes.

Basting a turkey isn’t always necessary. It requires you to constantly open the oven, causing the temperature to drop, therefore taking longer to cook. And it could actually lead to a dry turkey, rather than the golden brown one you are trying to achieve. Instead, smear a butter mixture over the outer and inner skin of the turkey for that perfectly browned look that will also taste amazing.

When your turkey reaches 165 degrees F, it’s ready! You will need a thermostat to test the turkey. It’s the only way to really know if it’s cooked. Once it hits 160F, you can also take it out and cover it with foil. It will continue to cook inside the foil tent to make up that extra 5 degrees.

Once your turkey is out of the oven, let it rest for at least 15 minutes. You can leave it to rest for as long as 40 minutes, but 25 minutes is ideal.

1 pound unsalted butter (softened)
1 teaspoon salt
½ teaspoon freshly ground black pepper
10 cloves garlic (minced)
¾ ounce container fresh rosemary
¾ ounce container fresh thyme
¾ ounce container fresh sage
1 onion (peeled and quartered)
1 lemon (quartered)
1 apple (quartered; doesn't matter what kind)

1. Remove the thawed turkey from the fridge one hour before roasting, and allow it to come to room temperature.

2. Adjust your oven rack so the turkey will sit in the center of the oven. Preheat the oven to 325 degrees F.

3. Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. The rest of the herbs will be used for stuffing inside the cavity of the turkey.

4. Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. Pat the turkey very dry with paper towels.

5. Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion, and apple and leftover herbs.

6. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.

7. Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan. You can use fresh chopped vegetables on the bottom of the pan to act as a rack to elevate the bird. While we don’t recommend eating or using these vegetables, they will add flavor to your drippings.

8. Heat (stovetop of microwave) the remaining herb butter mixture so it has softened. Use a basting brush to brush the herb butter all over the outside of the turkey, legs, and wings.

9. Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.

Tip: Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.

10. Allow the turkey to rest for 20-30 minutes before carving.

11. Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.